pickled beets

With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are gluten free, paleo-friendly and vegetarian and one of my absolute favorite summer side dishes!

I originally shared this recipe on August 1, 2014. I have updated the images and some of the text today.

They’re so good, it’s like standing at the counter, eating straight out of the bowl good. Like turn your pee red for a few days good. Wait, is that a degree of goodness? You get what I mean?

But these Simple Pickled Beets are just about as well…. simple as you can make them. Just boil them, peel and slice them and then toss them in a super simple vinaigrette and you’re done! They are delicious in their simplicity. Tangy, earthy and meltingly tender. And they will look absolutely stunning on your Summer table next to all of your gorgeous grilled meat and summer salads.

pickled beets

Description

With just 10 minutes of prep and only 5 ingredients you can transform earthy beets into tangy tender slices of absolute goodness. These Simple Pickled Beets are a gluten free, paleo-friendly, vegetarian side dish that will make all of your Summer grilling dishes sing!

Scale

Ingredients

Instructions

Place beets in a 3-quart saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the beets are tender and a fork inserted into the beets comes out easily, 40 to 55 minutes, depending on the size of the beets. Drain and cool beets until cool enough to handle.

Whisk garlic, oil, vinegar and salt in a medium bowl. Peel and slice beets. Add to the dressing, and toss to coat. Cool beets completely in the dressing. Refrigerate or serve immediately.

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I think the pictures are great. And I for one am glad that you posted this as I just picked all the beets out of my garden to pickle them and was going to google pickled beet recipes so you saved me a lot of time. Thanks so much!

You don’t give yourself enough credit on the photography, Katie! Kudos to you for trying something out of your element. My wife loves pickled beets, but I’ve yet to try making them at home. Perhaps I should fix that!

My grandparents grew beets in their huge garden and she made pickled beets every summer. She made them sweeter than your recipe but I think beets are sweet enough on their own. This recipe brings back so many memories! Thanks, Katie!

I’m still trying to convince my hubby that pickled beets can be incredible (I’m afraid he was scarred with a bad batch when he was a kid), but secretly, I don’t mind because that means I don’t have to share! LOL. No one can deny how beautiful beets are, and I just love this! Gorgeous!

When I met my husband he was not really a beet fan- I just don’t think he had had them very many times. Now he loves them! I love hearing about when people discover new (healthy) ingredients! Thanks for stopping by Nancy. Happy cooking!

They will keep in the fridge for 4 days. It is not a huge batch. There is not enough brine to cover them in jars safely. Yes they have to be refrigerated. If you are looking for canning recipes, I highly recommend either “Brown Eggs and Jam Jars” or “Not Your Mama’s Canning Book.”